Heat 25g of butter in a large frying pan.
Season steaks with salt and pepper and fry for one minute per side.
Remove steaks to keep warm and melt remaining 25g of butter in the pan.
Cook shallots over low heat for eight minutes until soft.
Stir in the Dijon mustard and Worcestershire sauce.
Add red wine and stock, bring to a boil, and reduce by one-third.
Pour in brandy, ignite to burn off alcohol, then add cream.
Boil over high heat for three minutes until sauce thickens slightly.
Fold in parsley and season the sauce to taste.
Return steaks to the pan to warm through without boiling the sauce.
Serve steaks on warmed plates with sauce, French fries, and peas.